Characterization of Bitter Compounds in Shaoxing Huangjiu by Quantitative Measurements, Taste Recombination, and Omission Experiments.
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DOI: 10.1021/acs.jafc.2c02867
Abstract: Excessive and uncoordinated bitterness of Shaoxing Huangjiu, a traditional Chinese rice wine, reduces its acceptance by consumers. To determine the compounds responsible for this bitterness, gas chromatography-mass spectrometry and high-performance liquid chromatography were performed on… read more here.
Keywords: shaoxing huangjiu; taste; ethyl; bitter compounds ... See more keywords